Many of us gardeners are just not ready for our plots to go to bed. We know it's October, but we want to stay up a little longer. I'm no exception, and a post in
Dark Creek Chronicles reminded me that October is the perfect time to start garlic. So I put "plant garlic" on my to-do list for the following week, and not long after, a post in
Daphne's Dandelions explained how to prepare garlic cloves for planting. I was intrigued by this approach because a) of the mixed results my husband had in the past with growing garlic and b) she had success with this in the past.
The beauty of garlic is that you don't need to order bulbs, though some gardeners do to grow particular varieties. I just headed over to my local supermarket and bought a couple of bulbs. "Super Colossal Garlic" was written on the sign. I bought two for a total of 69 cents, took them home and googled "super colossal garlic," but didn't find much. One
site described it as "the whimpy cousin of the California garlic in flavor if not in size." Ouch. But it also added that it was a "nice addition to soups, salads or to a roast." "Super colossal" is also a name used for types of olives and shrimp.
Yesterday I soaked cloves from 1 1/2 bulbs in a baking soda/water solution as Daphne did, and today I peeled the cloves and soaked them some more. Daphne had used vodka, but I didn't have any, though I did have some really old gin left over from my wedding reception over 12 years ago, so I used that for a quick soak. I also found some information from
Garlic Central about planting the bulbs. Because it contains the antifungal compound allicin, there can be benefits from planting it near some other crops, such as lettuce where it can help keep aphids away. However, it doesn't do well near peas, potatoes, or legumes.
I planted my cloves in four different places. At home I'm short on sunlight and at the Minton Stable Garden I'm short on space. I planted around 14 cloves, 6 at the MSG (above), 6 in a backyard plot where I can usually get in a spring crop of lettuce and peas before the leaves shade things out, in a box along a fence behind my house near a spot where basil grew successfully, and in a couple of pots on the front upstairs porch. We'll see if by next August if there will be any garlic ready to add to that first batch of salsa.
Having finished up my work requirement earlier in the season and experiencing some back problems, I chose not to participate, but I stopped over at the Minton Stable Garden to harvest more broccoli sideshoots (see above) and see how the work was progressing. John, who along with Todd from the Steering Committee was running the work day, filled me in on who managed to show up to finish up their hours. They had finished loading this truck, but because Apple D'Or Tree, the composting business and destination for our yard waste, is closed on Sunday, it will spend the night here. Hopefully the tires won't sink deeper in the mud overnight. Unfortunately, we haven't been able to compost all our waste on site because it doesn't get hot enough in our receptacles for it to break down. Although Apple D'Or is nearby and not expensive, what to do about our composting still remains an issue; a few people on the Steering Committee are interested in developing a workable on-site system.
After I picked the broccoli I also noticed that the garlic I planted a few weeks ago is coming up.
As I lingered to take photos of the garden Ralph and Karla showed up to begin the next phase of their work contribution: fitting the shed with hooks and other fixtures so our tools and supplies can be stored efficiently. Ralph is a woodworker and Karla designs cabinetry configurations (the Steering Committee was duly impressed with her blueprints), so the project is in good hands. There had been a bit of complaining among us about tools being left around the garden and difficulty maneuvering around the shed to retrieve needed items. These improvements will give items their proper place and free up some more space for storage.
